1poundveal for scalloppini, cut 1/4-inch thick,
1(14.5 ounce) canchicken broth,
3ouncesshitake, oyster, or woodear mushrooms, sliced,
1Season veal on both sides with salt and pepper; set aside.
2Pour broth and sherry into a 2-quart saucepan. Boil over Medium-High heat 10 to 15 minutes or until reduced to 1 cup.
3Meanwhile, heat 1 tablespoon oil in a large skillet over Medium-High heat. Sauté veal 45 to 60 seconds per side in 2 batches. Add remaining 1 tablespoon oil to skillet between batches. Place veal on a warm plate; cover to keep warm.
4Return skillet to Medium heat. Sauté shallot and mushrooms 6 to 8 minutes or until tender. Pour reduced broth mixture over mushrooms; stir in vinegar. Dissolve cornstarch in 1 tablespoon water; stir into sauce to thicken. Add any drippings from veal that may have accumulated on plate. Pour sauce over veal and serve.
No Nutritional Information Available